Stone Chili

by Bob
(Houston, TX)

Put the following ingredients in a large pot. Don't be afraid to be creative and put non-traditional beans in the pot, including lima beans, peas, corn, etc.

Drain the can of potatoes and one of the cans of beans before adding. You want this to be a bit on the thick side, rather than soupy. It will thicken a bit as it cools.

If you use ground sirloin, just toss it in the pot. If you use a fattier grade of ground beef, then fry it first, mincing with a spatula as it fries, and drain before adding to the pot.

1lb ground sirloin
4 or 5 cans of beans - whatever beans you like, including pintos, kidney beans, lima beans (yes! lima beans!), black beans, or even peas or corn.
1 can sliced potatoes
1/2 package Chili-o
1 tiny can tomato paste
1 small can whole tomatoes
1 largish can (bigger than the small can) whole tomatoes

Slowly simmer in a large pot for about an hour or so until the reddish oil from the tomatoes rises to the surface. Stir often. I use a long wooden spoon when I make it. Reduce heat if it sticks to the bottom of your pot.

At some point, use a table knife or a large spoon to slice the whole tomatoes in half against the side of the pot. Be careful! The chili is dangerously hot at this point, even at a slow simmer.

Slowly simmering all those beans make this a pretty sweet chili. Using only a 1/2 pack of Chili-o enhances the taste of the beans and potatoes. But, if you want it spicier, add more.


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